The retro favourite stroganoff recipe comes to life in this easy, chicken pasta bake idea. Rosella Organic Tomato Sauce is combined with classic stroganoff ingredients to make a chicken pasta bake the family will want to make over and over again.
Cook pasta in a pot of boiling water according to packet instructions. Drain and transfer to a 10-cup capacity baking dish.
Preheat oven 180°C (fan-forced).
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken until browned. Transfer to a plate and set aside.
Add onion and mushrooms to the same pan and cook, stirring for 5 minutes. Stir in paprika and flour and mix well.
Stir in tomato sauce, Worcestershire sauce, mustard and chicken stock. Simmer for 5 minutes. Return chicken to pan along with sour cream. Bring to a simmer. Pour onto pasta and mix well.
Top with cheese and bake for 20 minutes or until the top is golden and melted. Garnish with parsley and serve with broccolini.
Reviews
Print
Save
Feedback and Reviews